Those pancake houses serve the best-tasting French toast, cooked in loads of oil and smothered with butter and maple syrup. Not exactly healthy or lowfat, though. My version of French toast is delicious and healthy. Using an egg substitute saves fat, calories and excess cholesterol. | 4 slices multigrain bread | 1 Tbsp sifted icing sugar | | 1/2 cup egg substitute or 2 large eggs | sliced strawberries | | 3 egg whites | | | 2/3 cup lower-fat milk | | | 1 tsp cinnamon | | | 1 tsp pure vanilla extract | |
- Combine the eggs, milk, cinnamon and vanilla until mixed. Dip each piece of bread into this mixture 1 slice at a time, on both sides, until the bread feels saturated. Do not over-dip or the bread will fall apart.
- In a large nonstick skillet sprayed with vegetable spray, cook 2 pieces at a time for about 5 minutes until each side is browned.
- Serve with maple syrup and garnish with icing sugar and sliced strawberries.
| Nutritional Analysis
per Serving
| Calories | 107 | | Protein | 6.3 g | | Fat | 1.3 g | | Saturated Fat | 0.4 g | | Carbohydrates | 16 g | | Cholesterol | 3.8 mg
| | Sodium | 160 mg | | Fiber | 2.4 g |
Cook Time: 5 minutes
Serves 4 |
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